Chocolate Ecstasy Pie…Paleo of course!

Love chocolate treats but want a more nutrient-dense dessert? Then this decadent chocolate pie recipe is for you! The filling is creamy and full of chocolate-banana deliciousness. The crust is really easy to make and holds together perfectly, despite the fact that there are no grains, gluten, or eggs in it.

The crust for this pie is made with plantains. Plantains are very similar to bananas, except they are much bigger. Unlike bananas, they are cooked with and eaten in all of their stages of ripeness, from totally green to completely ripe and sugary. They’re great as a flour substitute in grain-free baking because of their starch content. Plantains can be found in the produce section of most grocery stores.

This pie recipe calls for yellow-peeled plantains, which means the plantains are of medium ripeness. They are still fairly starchy with just a bit of sweetness. Because of this, the crust does not require any added sugars, and it bakes up perfectly. It’s also quite easy to make because it’s a press-in crust; no rolling of the dough is needed.

The chocolate filling for this pie is full of healthful fats from coconut cream and coconut butter. The cocoa powder adds a hefty dose of antioxidants. The banana adds some potassium and some yummy fruit sweetness. Maple syrup, a nutritious natural sweetener, sweetens the pie. It sets up in the fridge; you don’t need to bake this pie once it’s filled.

But the best thing about this recipe is that there’s no mashing or stirring required; all the mixing is done in a food processor! As a result, the crust dough is perfectly mixed, the filling is ultra-creamy, and as a bonus, you didn’t dirty any of your mixing bowls.

Serve this delicious pie at your next dinner party or luncheon; everyone is sure to want seconds.